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Homemade Vegan Quinoa Chili With A Mediterranean Twist

Easy vegan chili with a bold Mediterranean twist! If you’rewondering if chili can be good for you, worry no more, this one-pot meal isnutrition-packed. It includes the protein-powerhouse quinoa, two differenttypes of beans, chopped vegetables and is layered with Mediterranean aromaticflavors, warm spices, fresh herbs, and a splash of citrus! Vegan, Mediterraneandiet friendly, and gluten free.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course, starter
Cuisine American, Mediterranean, vegan
Servings 5 People
Calories 344.8 kcal


  • ½ quinoa uncooked
  • 1 Cup water
  • ▢ Greek extra virgin olive oil I used Early Harvest EVOO
  • ½ large yellow onion chopped
  • 5 garlic cloves minced
  • 2 carrots peeled and chopped
  • ½ large green bell pepper chopped
  • ▢ 1 16- oz/453.59 g can chopped tomatoes with juice
  • 4 Cup low-sodium vegetable broth
  • tsp chili powder
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • ½ tsp ground allpsice
  • ▢ Salt and pepper
  • ▢ 1 15- oz/425.24 g can black beans drained and rinsed
  • ▢ 1 15- oz/425.24 g can kidney beans drained and rinsed
  • 25 g chopped fresh cilantro
  • 5 g chopped fresh parsley
  • 1 large lime juice of
  • 1 jalapeno sliced optional


  • In a small saucepan, combine quinoa and water. Cook over medium heat for about 10 to 15 minutes until the water is absorbed (quinoa will be partially cooked.) Remove from heat and set aside till later.
  • In large saucepan or pot, heat 2 tablespoon extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, garlic, carrots, and bell peppers. Cook for 4 minutes or so, tossing regularly, until softened.
  • Add tomatoes, broth, and spices. Season with salt and pepper. Bring to a boil.
  • Stir in black beans, kidney beans, and partially-cooked quinoa. Lower heat and let simmer for 25 minutes.
  • Remove from heat. Stir in cilantro, parsley, and lemon juice. Transfer to serving bowls, add a generous drizzle of Early Harvest extra virgin olive oil and jalapeno slices, if


  • Cook's Tip #1: It's important to partially cook the quinoa before adding to the chili, this ensures the quinoa cooks properly and provides the best texture.
  • Cook's Tip #2: An important flavor-related note, do not skip adding the fresh herbs and a splash of lime juice towards the end. It does make a huge difference in brightening this chili and adding a complex tough you don't want to miss.
  • Slow Cooker Option:  do NOT pre-cook the quinoa. Simply add all the ingredients to your slow cooker, stir and cook on low for 4-5 hours or on high for 2-3 hours.
this recipe is sponsored by Mediterranean Supermarket 
Keyword vegan dish, vegan main, vegan soup, vegan starter